Ingredients

• 4 pounds sweet potatoes, quartered
• 1¼ cups coconut oil
• 1¼ cups palm sugar
• 3 cups miniature marshmallows, divided
• 1½ tsp cinnamon
• 1/8 tsp nutmeg
• ½ to 1 tsp salt

Instructions

• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine coconut oil, palm sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted. Blend in blender.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to greased baking dish.
• Bake in 400 preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.